need advise

[imatryin]

Just got my smoker running. I now have a problem I need to know at what temps to dry it in the smoker and what temp to smoke at.

 

[Rafter H BBQ]

Hey, happy to try and help ya out. Could ya be a little more specific on what your smokin and what kind of smoker ya have ??

 

[imatryin]

Its a homemade smoker out of an old freezer. I plan on making some venison sausage. I just got it running tonight but cant get it under 190* I plan on putting in another vent to help reduce the heat the burner I ordered off eBay is way to big. But I wanna know what temps everyone is using?

 

[Rafter H BBQ]

Hey, happy to try and help ya out but can ya be a little more specific on what your smokin and

Its a homemade smoker out of an old freezer. I plan on making some venison sausage. I just got it running tonight but cant get it under 190* I plan on putting in another vent to help reduce the heat the burner I ordered off eBay is way to big. But I wanna know what temps everyone is using?

Sorry, that's out of my wheelhouse, not much knowledge on this ! You may private message DaveOmak or Bearcarver .... If they don't know, they may know someone who does. Hope this helps. WHB

 

[woodcutter]

I have read that quite a few people install an adjustable needle valve near the regulator like you see on the big turkey fryers. You don't want your smoker any higher than 180 for sausage.

 

[ldrus]

When doing any sausage u want low temps, generally most start off @ 120 deg for a hour to dry the casings so smoke will adhere better, then slowly bump up temps until u reach a max temp of 170 and sausage reaches internal temp of 152.if u go to hot to fast u will fat out ( render the fat) from your sausage and wil end up greasy on the outside dry inside..hope this helps

 

[bigwheel]

Sounds like some excellent tips from Ikrus here. For dehydrating and cold smokng anywhere under 140 works for me. For hot sausage smoking I would pick less than 180 in an ideal world. Have done it slightly hotter and still seems ok but would not press it too far above that. I like to got slightly higher on terminal temps for sausage and think most who mess with it are trying to give it an extra burst of heat on the end to push it past 160 nowadays. Not sure what dies at 160 that survives 152 but maybe somebody knows.lol